A 710-miwwiwitre (24 US fw oz) energy drink wif 330 kcaw, more dan a fast-food cheeseburger, and de eqwivawent of 18 singwe-serving packets of sugar

The caworie is a unit of energy. The Caworie is 7003100000000000000♠1,000 cawories. (The capitawization of dis derived second unit's name is a standard, awdough mention, instead, dat "kiwocawories" are intended is common, in some consumer-directed contexts.)

The Caworie (warge caworie or kiwocaworie – symbows: Caw, kcaw), awso known as de food caworie, is defined as de heat energy invowved in warming up one kiwogram of water by just one degree Cewsius.[1] Note dat where de context is cwearwy about food, nutrition and exercise de term often appears widout de capitaw C.[2]

The smaww caworie (symbow: caw) was water defined as de heat energy to raise de temperature of one gram of water – rader dan a kiwogram – by de same amount. (See bewow for detaiws of de definitions.)

Awdough bof units rewate to de metric system, dey have been considered obsowete in science since de adoption of de SI system.[3] (The SI unit of energy is de jouwe.) The smaww caworie is stiww often used for measurements in chemistry, awdough de amounts invowved are typicawwy recorded in kiwocawories.

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The (warge) caworie was first defined by Nicowas Cwément in 1824 as a unit of heat energy.[3] It entered French and Engwish dictionaries between 1841 and 1867. The word comes from Latin cawor, meaning 'heat'. The smaww caworie was introduced by Pierre Antoine Favre (Chemist) and Johann T. Siwbermann (Physicist) in 1852. In 1879, Marcewwin Berdewot introduced de convention of capitawizing de warge Caworie to distinguish de senses. The use of de (warge) caworie for nutrition was introduced to de American pubwic by Wiwbur Owin Atwater, a professor at Wesweyan University, in 1887.[3]

The energy needed to increase de temperature of a given mass of water by 1 °C depends on de atmospheric pressure and de starting temperature. Accordingwy, severaw different precise definitions of de caworie have been used.

The pressure is usuawwy taken to be de standard atmospheric pressure (7005101325000000000♠101.325 kPa). The temperature increase can be expressed as one kewvin, which means de same as an increment of one degree Cewsius.

de amount of energy reqwired to warm one gram of air-free water from 14.5 to 15.5 °C at standard atmospheric pressure. Experimentaw vawues of dis caworie ranged from 4.1852 to 4.1858 J. The CIPM in 1950 pubwished a mean experimentaw vawue of 4.1855 J, noting an uncertainty of 0.0005 J.[4]

20 °C caworie

caw20

≈ 4.182 J

≈ 7000418224139978567♠0.003964 BTU
≈ 1.162×10−6 kWh
≈ 2.610×1019 eV

de amount of energy reqwired to warm one gram of air-free water from 19.5 to 20.5 °C at standard atmospheric pressure.

Mean caworie

cawmean

≈ 4.190 J

≈ 7000418962679075402♠0.003971 BTU
≈ 1.164×10−6 kWh
≈ 2.615×1019 eV

​1⁄100 of de amount of energy reqwired to warm one gram of air-free water from 0 to 100 °C at standard atmospheric pressure.

^The figure depends on de conversion factor between internationaw jouwes and absowute (modern) jouwes. Using de mean internationaw ohm and vowt (7000100049000000000♠1.00049 Ω, 7000100034000000000♠1.00034 V[8]), de internationaw jouwe is about 7000100018999999999♠1.00019 J, using de US internationaw ohm and vowt (7000100049499999999♠1.000495 Ω, 7000100033000000000♠1.000330 V) it is about 7000100016500000000♠1.000165 J, giving 7000418684000000000♠4.18684 and 7000418674000000000♠4.18674 J, respectivewy.

The two definitions most common in owder witerature appear to be de 15 °C caworie and de dermochemicaw caworie. Untiw 1948, de watter was defined as 4.1833 internationaw jouwes; de current standard of 4.184 J was chosen to have de new dermochemicaw caworie represent de same qwantity of energy as before.[6]

The caworie was first defined specificawwy to measure energy in de form of heat, especiawwy in experimentaw caworimetry.[9]

In a nutritionaw context, de kiwojouwe
(kJ) is de SI unit of food energy, awdough de kiwocaworie is stiww in common use.[10] The word caworie is popuwarwy used wif de number of kiwocawories of nutritionaw energy measured. As if to avoid confusion, it is sometimes written Caworie (wif a capitaw "C") in an attempt to make de distinction, awdough dis is not widewy understood. Capitawization contravenes de ruwe dat de initiaw wetter of a unit name or its derivative shaww be wower case in Engwish.[11]

To faciwitate comparison, specific energy or energy density figures are often qwoted as "cawories per serving" or "kiwocawories per 100 g". A nutritionaw reqwirement or consumption is often expressed in cawories per day. One gram of fat in food contains nine cawories, whiwe a gram of eider a carbohydrate or a protein contains approximatewy four cawories.[12] Awcohow in a food contains seven cawories per gram.[13]

In oder scientific contexts, de term caworie awmost awways refers to de smaww caworie. Even dough it is not an SI unit, it is stiww used in chemistry. For exampwe, de energy reweased in a chemicaw reaction per mowe of reagent is occasionawwy expressed in kiwocawories per mowe.[14] Typicawwy, dis use was wargewy due to de ease wif which it couwd be cawcuwated in waboratory reactions, especiawwy in aqweous sowution: a vowume of reagent dissowved in water forming a sowution, wif concentration expressed in mowes per witer (1 witer weighing 1 kg), wiww induce a temperature change in degrees Cewsius in de totaw vowume of water sowvent, and dese qwantities (vowume, mowar concentration and temperature change) can den be used to cawcuwate energy per mowe. It is awso occasionawwy used to specify energy qwantities dat rewate to reaction energy, such as endawpy of formation and de size of activation barriers.[15] However, its use is being superseded by de SI unit, de jouwe, and muwtipwes dereof such as de kiwojouwe.

In de past a bomb caworimeter was utiwised to determine de energy content of food by burning a sampwe and measuring a temperature change in de surrounding water. Today dis medod is not commonwy used in de USA and has been succeeded by cawcuwating de energy content indirectwy from adding up de energy provided by energy-containing nutrients of food (such as protein, carbohydrates and fats). The fibre content is awso subtracted to account for de fact fibre is not digested by de body.[12]

^"The 'Thermochemicaw caworie' was defined by Rossini simpwy as 4.1833 internationaw jouwes in order to avoid de difficuwties associated wif uncertainties about de heat capacity of water (it has been redefined as 4.1840 J exactwy)."[5]